SUBSCRIBE TO OUR Newsletter

Strawberry Pistachio Chocolate Mousse Bars [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Celebrate strawberries while they'e in season with these raw dessert bars. In this recipe, fresh strawberries and pistachios are tossed with maple syrup, set atop an energizing almond, date, and maca base, and then enveloped in velvety, dark chocolate mousse. After a few hours in the fridge, the chocolate becomes firm enough to bite, but still melts in your mouth.

For the Topping:

Preparation

To Make the Base:

Add all the ingredients to a food processor and process until a large clump forms. If it is not sticking together, add additional water, 1 teaspoon at a time.

Once the base has formed, press into a rectangular pan and then place in the refrigerator to harden.

To Make the Filling:

Add the pistachios to a hot pan and gently roast them.

Reduce the heat and then add the water and maple syrup with a pinch of salt.

Allow the nuts to become candied in the liquid, over medium heat, by evaporating off the water until a sticky coating forms on the nuts.

Once the nuts are candied, remove from the heat, pour onto a sheet of parchment paper on a baking tray and set in the refrigerator to harden.

To Make the Topping:

Melt the chocolate over a double boiler and set aside to cool.

Meanwhile, add the coconut cream to a medium size bowl and using an electric mixer, whip until stiff peaks form. Add in the cacao powder and stevia powder and whip until incorporated.

Once the melted chocolate has cooled, gently fold into the whipped coconut cream.

Using the electric mixer, continue to whip the coconut cream to finish incorporating the chocolate, and then place the mixture in the refrigerator to firm up.

To assemble, spread the pistachios over the base. Slice off the top of each strawberry to create a flat surface and then slice each strawberry in half. Place the flat top portion down on top of the pistachios and do 4-5 rows of strawberries.

Gently cover with the coconut cream topping. Serve.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

An avid runner and passionate foodie, Laura writes the blog Chronicles of Passion, a healthy lifestyle blog featuring vegan recipes, healthy living tips, at-home workouts and fitness motivation. She is especially passionate about creating raw, vegan desserts and experimenting with new ingredient combinations in the kitchen, and when not out on the trails can be found hanging out in downward dog, spinning or brewing a fresh batch of kombucha! You can also follow her on Twitter, Facebook, Pinterest and Instagram.

Simply put, this is a Chilean dish very similar to shepherd’s pie. Typically, this dish has big juicy chunks of beef, but we find eggplant is the best substitute as it doesn’t have much flavor of its own and carries all the flavors of the dish while still retaining its shape. This is fantastic served with a green salad dressed with our lemon and cumin vinaigrette.

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.